Tag Archive: pastry


Chocy Profiteroles

Hey Folks,

Hope you all had a fab weekend! Today myself and Gaila cooked up a little feast for our dinner. Now that it is all eaten up and the dishes cleaned, we have our feet up and thought we would share it with you guys!

Profiteroles are nice and easy way to get into working with pastry as (I believe) it is the only pastry which the weather wont effect.

To start off, dice 85 g of butter into small cubes, place in a saucepan with 220 ml water and place on a medium heat. In the meantime sieve 105g plain flour with a pinch of salt three times, yes that is three times, get more air in the flour!

When your butter is melted, turn up your heat to high, you`ll notice the liquid will start to climb, this is when to add your flour.

Stir firmly till a soft dough is formed

keep stirring till the dough comes away from the side of the saucepan.

Cool the paste on a cold plate, smooth it into a thin layer, leave to cool for 10 minutes.

Crack three eggs into a cup and beat well. Put your paste back into the saucepan and beat in a little egg at a time, around a tablespoon, but make sure you beat well after each addition.

Preheat your oven to 200 celsius.

Grease a baking tray and lightly dust it with flour. Pipe your choux pastry on the tray, the size of a walnut, giving at least an inch between each one.

Bake in the top half of your oven for 20 minutes, till golden, it might take a little longer, take out the oven, turn the buns upside down and make a little hole in the bottom, place back in the oven for 5 minutes just to dry them out.

Cool them down fully on a wire rack.

Now as there are 2 of us we decided to eat half and freeze the other half and keep them in the freezer. Now that they are cool whip up 300 ml of fresh cream, (for all the profiteroles double all the ingredients) a nice soft whipped cream, if you over whip it you`ll have a grainy cream which is not so pleasant. Add 1 tablespoon of sieved icing sugar and fold in.

Using a piping back and a small nozzle pipe the cream into the choux buns.

Melt 113 g dark chocolate with 2 tablespoons of water and 8 g butter in a bowl over steaming water, stir till melted.

Dip in your profiteroles to cover the top, place on a serving plate, dust with a little icing sugar and eat straight away!

Enjoy! Let us know if you give this recipe a go!

T&G

Tarte Tatin

We were sitting watching ‘good morning’ on tv one morning were they had a chef cooking Tarte tatin. Trevor was shocked  at what he saw being cooked, so he said “hey baby lets make a tarte tatin tonight” and so we did. So there you are- our Tarte Tatin!!!!!

So first you need to get all your ingredients together:

  • 5x apples (breaburn or pink ladies are the best)
  • 110g granulated sugar
  • 110g butter
  • zest of one lemon
  • 450g flaky puff pastry (good quality shop bought is all good)

don’t forget that you need a pan that you can put in the oven, so take the handle of your frying pan if you can, like we did so it doesn’t melt 😉 and a rolling pin!

So to start with first peel your juicy apples

Core them and cut them in half

Melt your butter in the pan, not too hot or your butter will burn

add your sugar

when you can see the sugar dissolved into the bubbling butter and starting to change colour, add your apple as shown in the photo. I find it is always best to add them now as they have more time to absorb that delicious caramel…

Lovely jubbly! Now would be a good time to pre heat your oven to 190c/375f

So keep an eye on your pan, you want a gorgeous caramel, a medium heat will get you that result in around 10-15 minutes, don’t go too far though. While your apples are caramelizing zest your lemon over the top of your apples! For us this is a must! You`ll understand (hopefully) what I mean if you give this recipe a go! You get a little kick of lemon! Whoop!

Whilst your apples are making themselves yummy, roll out your puff pastry around 5mm thick, as shown by Trev!

Now its time to cut out your pastry, if you have a plate around the size of your pan, perfect, if not have a rummage to find something similar to cut around.

 

Gently place your pastry on top of your apples……..

Carefully tuck the edges of your pastry around the apples, no need to eggwash as you will be turning it upside down! If you’re wondering whats in the pot, it was our dinner! Mmmm curry!

 

Bake in your pre heated oven for 20- 25 mins. Our oven is very dodgy, so whenever we are cooking we always keep an eye on it! Take out of the oven, allow to cool a little bit……

……..Place plate on top, and very carefully flip over (maybe over the sink…..just in case)…….

 

How good does this look 🙂 Tastes even better!

Bon Appetit

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